| 1. | Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain. |
| 2. | Remove from the fire, add the condensed milk and mix well. Cool to room temperature. |
| 3. | Add the flour, walnuts and vanilla essence and mix well. |
| 4. | Spoon 2 tablespoons of the mixture into 8 greased and dusted muffin moulds. |
| 5. | Bake in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes or until a knife or skewer inserted into the brownie comes out clean. |
| 6. | Cool on a wire rack and unmould each muffin. |
| 7. | Serve warm. |
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